I invited those of you who I did not have on our author list. Rachel brought a popcorn recipe that was so addicting...I would love the recipe on our family blog. Leah loves to cook and uses lots of veggies and healthy recipes. Caroline knows lots about essential oils and I would love to see our blog grow into great information for our families.
Please feel free to add pictures, recipes, quotes you love...Anything that will be enjoyed by our family. I have to admit I do love pictures of recipes you've made so please include!
Tuesday, August 21, 2012
Tuesday, January 10, 2012
It's Hard to believe...
It's hard to believe that we have had two more Christmas Cooking parties since my last post! Guess I need to do some catch up. Stay tuned!
Saturday, December 12, 2009
2009 Girls Christmas Cooking Party
Last Sat. Ali hosted our yearly cooking party in her beautiful home. Ali, Cohen, Becca, Sarah, Karen and I were there and had a great time cooking, eating, visiting and bringing in the Christmas Spirit! We brought some healthy food to try to out "weight" all the yummy goodies we had to taste. Thank You Ali...We had a great time. So here are a few of the recipes we made...Please add your recipes if I don't have copies of them to add to our blog...and that would be Becca and Ali as well as some of the recipes from last year we haven't added to Our Family Cooks.
BUTTERMILK PRALINES
From Karen
2 cups sugar
pinch of salt
1 tsp soda
2 Tbsp. butter
1 cup buttermilk
2 1/2 cups pecan halves
Combine sugar, soda, buttermilk and salt in large pot. This expands a lot so use a large pot. Bring to a boil on medium high heat, stirring constantly. Cook on medium high heat, stirring constantly, for 5 minutes. Add butter and pecan halves. Cook, stirring constantly, until softball stage (224-230 degrees). Remove from heat and let cool for 3 -5 minutes. Beat with wooden spoon until thick and creamy. This will turn into a sugary mixture. When sugary and dry, drop quickly onto parchment paper. Separate the pecans if stuck together. DO NOT DOUBLE RECIPE. If more pralines are desired, make multiple batches. I found this out the hard way. So, I'm passing it on to you so you don't make the same mistake I did.
BLACK AND WHITE BROWNIES
From Karen
1(19-21 oz.) pkg. fudge brownie mix
3 Tbsp. hot water
1(10-12 oz.) pkg. white baking pieces
2 cups sifted powdered sugar
1 cup semisweet chocolate pieces
1/4 cup unsweetened cocoa powder
1/2 cup pecans or almond pieces
1 tsp. vanilla
1/4 cup butter, melted
3/4 pecan or almond pieces
1. Preheat oven to 350 degrees. Grease the bottom of a 9x13x2 inch baking pan, set aside. Prepare the brownie mix according to package directions. Stir in half of the white baking pieces, all of the semisweet chocolate pieces and the 1/2 cup of pecans or almonds. Spread the batter in the prepared baking pan.
2. Bake about 30 minutes or until the center is set. Sprinkle with the remaining white baking pieces; bake for 1 minute more. Cool in pan on a wire rack.
3. For frosting: In a small bowl combine melted butter and hot water; stir in powdered, cocoa powder, and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with 3/4 cup pecans. Cool about 1 1/2 hours or until frosting is set. Cut into bars. Makes about 36 brownies.
CHOCOLATE DIPPED PEANUT BUTTER PRETZEL BITES
From Susan via Zupas Blog (Stephanie)
1 cup peanut butter
2 Tbsp. softened butter or margarine
1/2 cup powdered sugar (may need more)
3/4 brown sugar (may need more)
Pretzels (waffle shaped ones)
1 bag good quality chocolate (I used Guittard milk chocolate chips)
Combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. The filling should roll easily into balls without sticking to your hands. If it is still sticky add more powdered sugar and brown sugar until you reach a consistency that is easy to roll. use a teaspoon measure to scoop the filling. Roll each portion into a small ball (about 1/2") and set on a cookie sheet, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30 second intervals, stirring occasionally until the completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.
The next two recipes are from Bakerella, found and drooled over for at least 6 months until our party...
MINT OREO TRUFFLES
1 pkg. Double Stuff Oreos - Cool Mint Flavor - 1lb, 1 oz. pkg. (I couldn't find double stuff so I used regular and "double stuffed them myself)
Use 22 cookies with double stuff centers
Use at least ten cookies with centers discarded
1 pkg. cream cheese, room temperature
Chocolate bark or candy coating
1. Finely crush the cookies in a food processor or a ziplock bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely. You may need to add some chocolate cookie crumbs if mixture is too sticky.
3. Roll the mixture into 1" balls and place on parchment paper covered cookie sheet.
4. Place covered in freezer or refrigerate for a few minutes to help retain shape when dipping in melted chocolate.
Melt chocolate as directed on package and then dip balls into chocolate, tap off extra and set aside on parchment paper covered cookie sheet to dry.
5. Refrigerate and enjoy.
For Green and White Truffles:
white chocolate bark/candy coating for dipping
green candy melts for dipping
1. Make your green and/or white shamrocks first. You can use a ziplock bag with a small round tip attached to make the shamrocks. use a toothpick to direct chocolate into desired shamrock shape or find some shamrock sprinkles. Let dry.
2. Dip truffles in white or green coating.
3. If necessary, dip twice for a smooth finish, especially the white ones.
4. While still wet, press the shamrocks onto the top of your truffles.
5. For another effect, you can drizzle with contrasting color.
My mouth is watering...I need to find some of my leftovers!
RED VELVET CAKEBALLS
1 box red velvet cake mix (cook as directed on box for a 9 x 13 cake)
1 can cream cheese frosting (16 oz.)
1 pkg. chocolate bark (regular or white chocolate)
parchment paper
1. After cake is cooked and cooled completely, crumble into a large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it is messy!)
3. Roll mixture into a quarter size balls and lay on parchment covered cookie sheet. (Should make 45 - 50. You can get even more if you use a mini ice cream scooper).
4. Chill for several hours or put them in the freezer for about a half hour.
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on parchment paper on cookie sheet until firm. (Use a spoon to dip and roll in chocolate and tap off extra).
Use a few pieces of chocolate bark at a time because it starts to cool and thicken. It is easier to work with when it is hot.
Here are some more "Cake Pop" Ideas from www. bakerella.com
BUTTERMILK PRALINES
From Karen
2 cups sugar
pinch of salt
1 tsp soda
2 Tbsp. butter
1 cup buttermilk
2 1/2 cups pecan halves
Combine sugar, soda, buttermilk and salt in large pot. This expands a lot so use a large pot. Bring to a boil on medium high heat, stirring constantly. Cook on medium high heat, stirring constantly, for 5 minutes. Add butter and pecan halves. Cook, stirring constantly, until softball stage (224-230 degrees). Remove from heat and let cool for 3 -5 minutes. Beat with wooden spoon until thick and creamy. This will turn into a sugary mixture. When sugary and dry, drop quickly onto parchment paper. Separate the pecans if stuck together. DO NOT DOUBLE RECIPE. If more pralines are desired, make multiple batches. I found this out the hard way. So, I'm passing it on to you so you don't make the same mistake I did.
BLACK AND WHITE BROWNIES
From Karen
1(19-21 oz.) pkg. fudge brownie mix
3 Tbsp. hot water
1(10-12 oz.) pkg. white baking pieces
2 cups sifted powdered sugar
1 cup semisweet chocolate pieces
1/4 cup unsweetened cocoa powder
1/2 cup pecans or almond pieces
1 tsp. vanilla
1/4 cup butter, melted
3/4 pecan or almond pieces
1. Preheat oven to 350 degrees. Grease the bottom of a 9x13x2 inch baking pan, set aside. Prepare the brownie mix according to package directions. Stir in half of the white baking pieces, all of the semisweet chocolate pieces and the 1/2 cup of pecans or almonds. Spread the batter in the prepared baking pan.
2. Bake about 30 minutes or until the center is set. Sprinkle with the remaining white baking pieces; bake for 1 minute more. Cool in pan on a wire rack.
3. For frosting: In a small bowl combine melted butter and hot water; stir in powdered, cocoa powder, and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with 3/4 cup pecans. Cool about 1 1/2 hours or until frosting is set. Cut into bars. Makes about 36 brownies.
CHOCOLATE DIPPED PEANUT BUTTER PRETZEL BITES
From Susan via Zupas Blog (Stephanie)
1 cup peanut butter
2 Tbsp. softened butter or margarine
1/2 cup powdered sugar (may need more)
3/4 brown sugar (may need more)
Pretzels (waffle shaped ones)
1 bag good quality chocolate (I used Guittard milk chocolate chips)
Combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. The filling should roll easily into balls without sticking to your hands. If it is still sticky add more powdered sugar and brown sugar until you reach a consistency that is easy to roll. use a teaspoon measure to scoop the filling. Roll each portion into a small ball (about 1/2") and set on a cookie sheet, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30 second intervals, stirring occasionally until the completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.
The next two recipes are from Bakerella, found and drooled over for at least 6 months until our party...
MINT OREO TRUFFLES
1 pkg. Double Stuff Oreos - Cool Mint Flavor - 1lb, 1 oz. pkg. (I couldn't find double stuff so I used regular and "double stuffed them myself)
Use 22 cookies with double stuff centers
Use at least ten cookies with centers discarded
1 pkg. cream cheese, room temperature
Chocolate bark or candy coating
1. Finely crush the cookies in a food processor or a ziplock bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely. You may need to add some chocolate cookie crumbs if mixture is too sticky.
3. Roll the mixture into 1" balls and place on parchment paper covered cookie sheet.
4. Place covered in freezer or refrigerate for a few minutes to help retain shape when dipping in melted chocolate.
Melt chocolate as directed on package and then dip balls into chocolate, tap off extra and set aside on parchment paper covered cookie sheet to dry.
5. Refrigerate and enjoy.
For Green and White Truffles:
white chocolate bark/candy coating for dipping
green candy melts for dipping
1. Make your green and/or white shamrocks first. You can use a ziplock bag with a small round tip attached to make the shamrocks. use a toothpick to direct chocolate into desired shamrock shape or find some shamrock sprinkles. Let dry.
2. Dip truffles in white or green coating.
3. If necessary, dip twice for a smooth finish, especially the white ones.
4. While still wet, press the shamrocks onto the top of your truffles.
5. For another effect, you can drizzle with contrasting color.
My mouth is watering...I need to find some of my leftovers!
RED VELVET CAKEBALLS
1 box red velvet cake mix (cook as directed on box for a 9 x 13 cake)
1 can cream cheese frosting (16 oz.)
1 pkg. chocolate bark (regular or white chocolate)
parchment paper
1. After cake is cooked and cooled completely, crumble into a large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it is messy!)
3. Roll mixture into a quarter size balls and lay on parchment covered cookie sheet. (Should make 45 - 50. You can get even more if you use a mini ice cream scooper).
4. Chill for several hours or put them in the freezer for about a half hour.
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on parchment paper on cookie sheet until firm. (Use a spoon to dip and roll in chocolate and tap off extra).
Use a few pieces of chocolate bark at a time because it starts to cool and thicken. It is easier to work with when it is hot.
Here are some more "Cake Pop" Ideas from www. bakerella.com
Tuesday, August 11, 2009
Sunday, August 9, 2009
When I go to Mimi's I always ask for a bread basket because I love the carrot bread! I found the recipe so I added it along with our best.
Mimi's Cafe® Carrot Raisin Bread
1 1/2 C. all-purpose flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. saltb
1 C. vegetable oil
1 C. plus 2 Tbs. granulated sugar
3 eggs
1/4 C. molasses
1/2 tsp. vanilla extract
1 C. shredded carrot
1 C. raisins
3/4 C. chopped walnuts
Directions
Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done. Makes 2 loaves.
Mimi's Cafe® Carrot Raisin Bread
1 1/2 C. all-purpose flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. saltb
1 C. vegetable oil
1 C. plus 2 Tbs. granulated sugar
3 eggs
1/4 C. molasses
1/2 tsp. vanilla extract
1 C. shredded carrot
1 C. raisins
3/4 C. chopped walnuts
Directions
Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done. Makes 2 loaves.
Mom's Lime Jello Salad
1 sm. pkg. Lime jello
1 sm. Pkg. Lemon jello
1 packet of Knox Gelatin mixed with ¼ c. cold water
1 can of evaporated milk – cold
2 cups pineapple juice
1 small container of cottage cheese
2 c. crushed pineapple
1 cup mayonnaise
1 cup chopped pecans
Heat pineapple juice. Add jello and gelatin mix. Let the
Jello start to set. Add cottage cheese, pineapple, mayonnaise
And pecans. Whip can of evaporated milk and fold into salad
Mixture. Let set for 1-2 hours. Cut into squares and serve.
1 sm. pkg. Lime jello
1 sm. Pkg. Lemon jello
1 packet of Knox Gelatin mixed with ¼ c. cold water
1 can of evaporated milk – cold
2 cups pineapple juice
1 small container of cottage cheese
2 c. crushed pineapple
1 cup mayonnaise
1 cup chopped pecans
Heat pineapple juice. Add jello and gelatin mix. Let the
Jello start to set. Add cottage cheese, pineapple, mayonnaise
And pecans. Whip can of evaporated milk and fold into salad
Mixture. Let set for 1-2 hours. Cut into squares and serve.
Mom's Christmas Spiced Nuts
1 c. sugar
1/2 tsp cinnamon
1/8 tsp cream of tarter
1/4 c. boiling water
1 1/2 c. mixed nuts, walnuts or pecans
1/2 tsp. vanilla
Mix sugar, cinnamon, cream of tarter and water. Boil to a softball stage. Add vanilla. Pour over nuts on cookie sheet, stir and separate nuts as they begin to harden. Store in an airtight container. Great for Christmas Presents!
1 c. sugar
1/2 tsp cinnamon
1/8 tsp cream of tarter
1/4 c. boiling water
1 1/2 c. mixed nuts, walnuts or pecans
1/2 tsp. vanilla
Mix sugar, cinnamon, cream of tarter and water. Boil to a softball stage. Add vanilla. Pour over nuts on cookie sheet, stir and separate nuts as they begin to harden. Store in an airtight container. Great for Christmas Presents!
Rich Zucchini Bread with Lemon Icing
Marybelle
3 eggs
2 1/2 c. sugar
1 tsp. salt
1/4 tsp. baking powder
3 c. flour
2 c. unpeeled grated raw zucchini
1 c. cooking oil
3 tsp. vanilla
1 tsp. soda
1 tsp. cinnamon
1 c. nuts
Combine eggs, oil, sugar, vanilla and beat thoroughly. Add dry ingredients and blend. Stir in Zucchini and nuts. Pour into greased and floured loaf pans and bake at 325 degrees for 60 – 70 minutes.
Lemon Icing
1 tsp. melted butter
1 tsp. milk
1 tsp. lemon juice
1 c. powdered sugar.
Mix together and drizzle on to cooled zucchini bread.
Marybelle
3 eggs
2 1/2 c. sugar
1 tsp. salt
1/4 tsp. baking powder
3 c. flour
2 c. unpeeled grated raw zucchini
1 c. cooking oil
3 tsp. vanilla
1 tsp. soda
1 tsp. cinnamon
1 c. nuts
Combine eggs, oil, sugar, vanilla and beat thoroughly. Add dry ingredients and blend. Stir in Zucchini and nuts. Pour into greased and floured loaf pans and bake at 325 degrees for 60 – 70 minutes.
Lemon Icing
1 tsp. melted butter
1 tsp. milk
1 tsp. lemon juice
1 c. powdered sugar.
Mix together and drizzle on to cooled zucchini bread.
Oatmeal Chocolate Chip Cookies
2 c. shourtening
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
3 c. flour
2 tsp. salt and baking soda
1 tsp cinnamon
6 c. minute oats
2 c. nuts (optional)
1 large pkg. Choc. Chips
Cream sugar and shortening. Blend in eggs and vanilla. Sift flour, soda, salt and fold into the creamed mixture. Add oats, nuts and chips. Roll into small balls and place on greased cookie sheet. Flatten with a fork.
Bake at 350 degrees for 10 – 12 minutes.
2 c. shourtening
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
3 c. flour
2 tsp. salt and baking soda
1 tsp cinnamon
6 c. minute oats
2 c. nuts (optional)
1 large pkg. Choc. Chips
Cream sugar and shortening. Blend in eggs and vanilla. Sift flour, soda, salt and fold into the creamed mixture. Add oats, nuts and chips. Roll into small balls and place on greased cookie sheet. Flatten with a fork.
Bake at 350 degrees for 10 – 12 minutes.
Christmas Nutmeg Sugar Cookies
Mom's favorite!
1 lb. margarine
6 c. flour
2 tsp. baking soda
1 tsp. baking powder
2 c. sugar
4 eggs
1/3 c. milk
2 tsp. nutmeg
2 tsp. vanilla
1/2 c. sugar
In a large bowl, beat margarine, flour, baking soda and powder. In a small bowl, beat eggs, milk, 2c. sugar, nutmeg and vanilla. Mix together. Cover until chilled (overnight). Roll out dough on floured counter. Sprinkle with sugar. Cut out and place on greased cookie sheet. Bake at 350 degrees for 12 min.
Mom's favorite!
1 lb. margarine
6 c. flour
2 tsp. baking soda
1 tsp. baking powder
2 c. sugar
4 eggs
1/3 c. milk
2 tsp. nutmeg
2 tsp. vanilla
1/2 c. sugar
In a large bowl, beat margarine, flour, baking soda and powder. In a small bowl, beat eggs, milk, 2c. sugar, nutmeg and vanilla. Mix together. Cover until chilled (overnight). Roll out dough on floured counter. Sprinkle with sugar. Cut out and place on greased cookie sheet. Bake at 350 degrees for 12 min.
Mom's Pumpkin Bread
1 c. margarine
3 c. sugar
3 c. flour
3 eggs
1 1/2 tsp salt
1 can pumpkin
1/2 tsp nutmeg
1 tsp vanilla
1 tsp each: baking soda, baking powder, cinnamon, cloves
Preheat oven at 350 degrees. Cream marg. and add sugar slowly. Gradually beat in eggs. Add pumpkin, vanilla, and mix. Blen flour, salt, soda, baking soda and powder and spices. Stir into pumpkin mixture. Add nuts, raisins, and/or chocolate chips if desired. Bake in greased pans for 40 – 45 min. Let stand 10 min. and remove from pans.
1 c. margarine
3 c. sugar
3 c. flour
3 eggs
1 1/2 tsp salt
1 can pumpkin
1/2 tsp nutmeg
1 tsp vanilla
1 tsp each: baking soda, baking powder, cinnamon, cloves
Preheat oven at 350 degrees. Cream marg. and add sugar slowly. Gradually beat in eggs. Add pumpkin, vanilla, and mix. Blen flour, salt, soda, baking soda and powder and spices. Stir into pumpkin mixture. Add nuts, raisins, and/or chocolate chips if desired. Bake in greased pans for 40 – 45 min. Let stand 10 min. and remove from pans.
Grandpa's Clam Chowder
1 c. finely chopped onion
1 c. finely chopped celery
2 c. finely diced potatoes
2 cans (6 ½ oz.) minced clams (drain clams, save juice)
3/4 c. butter
3/4 c. flour
1 qt. Half and half
1 1/2 tsp salt
dash of pepper
Pour clam juice over vegetables in a small sauce pan, add water to cover and simmer on medium heat until barely tender. Melt butter, add flour, cook until it makes a thick white sauce. Add half and half, stirring with a wisk until smooth and thick. Add rest of ingredients and heat. Season with salt and pepper to taste.
1 c. finely chopped onion
1 c. finely chopped celery
2 c. finely diced potatoes
2 cans (6 ½ oz.) minced clams (drain clams, save juice)
3/4 c. butter
3/4 c. flour
1 qt. Half and half
1 1/2 tsp salt
dash of pepper
Pour clam juice over vegetables in a small sauce pan, add water to cover and simmer on medium heat until barely tender. Melt butter, add flour, cook until it makes a thick white sauce. Add half and half, stirring with a wisk until smooth and thick. Add rest of ingredients and heat. Season with salt and pepper to taste.
Tamale Pie
Marybelle
There are no measurements for this recipe - just go by taste
Ground beef
Onion
Tomato Sauce
Pkg Taco seasoning
Canned corn
Cheese
Corn Tortillas
Brown meat and onion. Add can of corn and tomato sauce. Simmer
Layer meat sauce, corn tortilla, then cheese. Continue layering. Top with cheese. Bake at 350 degrees until hot and cheese is melted. Yummmmm!
Marybelle
There are no measurements for this recipe - just go by taste
Ground beef
Onion
Tomato Sauce
Pkg Taco seasoning
Canned corn
Cheese
Corn Tortillas
Brown meat and onion. Add can of corn and tomato sauce. Simmer
Layer meat sauce, corn tortilla, then cheese. Continue layering. Top with cheese. Bake at 350 degrees until hot and cheese is melted. Yummmmm!
Baking Powder Meatballs
Marybelle (Mom)
1 lb. Ground beef
2/3 c. milk
4 slices bread
1Tbsp chopped onion
2 tsp baking powder
garlic powder to taste
1 can cream of mushroom soup
1 can cream of chicken soup
Cube bread and mix with milk. Add baking powder, meat,
Pepper and garlic (no salt). Form into balls and
Brown in hot oven for 15 minutes. Pour off the
Grease. Mix soups together and pour over meatballs.
Cover and bake at 350 degrees for 30 minutes.
Serve over mashed potatoes or rice.
Good crock pot recipe.
Marybelle (Mom)
1 lb. Ground beef
2/3 c. milk
4 slices bread
1Tbsp chopped onion
2 tsp baking powder
garlic powder to taste
1 can cream of mushroom soup
1 can cream of chicken soup
Cube bread and mix with milk. Add baking powder, meat,
Pepper and garlic (no salt). Form into balls and
Brown in hot oven for 15 minutes. Pour off the
Grease. Mix soups together and pour over meatballs.
Cover and bake at 350 degrees for 30 minutes.
Serve over mashed potatoes or rice.
Good crock pot recipe.
Baked Macaroni and Cheese – The best you’ll ever taste!!!
Marybelle (Mom)
1 1/2 c. scalded milk
1 c soft bread cubes
1 Tbsp chopped onion
1/4 c. melted butter
1 1/2 c. grated cheese
1/2 tsp salt (pepper if desired)
3 eggs beaten
1 cup cooked macaroni
Pour milk over bread, add seasoning. Add cheese
Eggs, and macaroni. Bake at 325 degrees for
50 minutes.
Marybelle (Mom)
1 1/2 c. scalded milk
1 c soft bread cubes
1 Tbsp chopped onion
1/4 c. melted butter
1 1/2 c. grated cheese
1/2 tsp salt (pepper if desired)
3 eggs beaten
1 cup cooked macaroni
Pour milk over bread, add seasoning. Add cheese
Eggs, and macaroni. Bake at 325 degrees for
50 minutes.
Summer Squash Casserole
Marybelle
2 lbs. Yellow summer squash
1/2 c. chopped onion
1 can of cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 – 8 oz. Herb stuffing mix
½ c. marg. Melted
Cook squash and onion in boiling salted water.
Combine soup and sour cream. Stir in carrot.
Fold in drained squash and onion. Combine stuffing mix
And margarine. Spread half of stuffing mix in bottom of
12 x 71/2 x 2 in. baking dish. Spoon vegetable mix
on top and add remaining stuffing over the veg.
Bake at 350 degrees for 25 – 30 min.
Marybelle
2 lbs. Yellow summer squash
1/2 c. chopped onion
1 can of cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 – 8 oz. Herb stuffing mix
½ c. marg. Melted
Cook squash and onion in boiling salted water.
Combine soup and sour cream. Stir in carrot.
Fold in drained squash and onion. Combine stuffing mix
And margarine. Spread half of stuffing mix in bottom of
12 x 71/2 x 2 in. baking dish. Spoon vegetable mix
on top and add remaining stuffing over the veg.
Bake at 350 degrees for 25 – 30 min.
Grandpa’s Beef Jerkey
1 flank steak (1 ½ lbs)
1/2 tsp seasoned salt
1/3 tsp each: garlic powder, black pepper,
1 tsp onion powder
1/4 c. worchestershire sauce
1/4 c. soy sauce
Trim fat. Semi-freeze to make slicing easier.
Slice with the grain into thin 1/8 inch strips.
Marinate overnight.
Lay strips in a single layer on oven racks. Place
Foil or cookie sheet underneath to catch drips.
With oven door cracked open, roast on lowest temp
(125 – 140 degrees) for 8 – 12 hours
Taste occasionally until desired chewiness is attained
Makes 1/2 lb. Jerkey. Keep in covered jar.
1 flank steak (1 ½ lbs)
1/2 tsp seasoned salt
1/3 tsp each: garlic powder, black pepper,
1 tsp onion powder
1/4 c. worchestershire sauce
1/4 c. soy sauce
Trim fat. Semi-freeze to make slicing easier.
Slice with the grain into thin 1/8 inch strips.
Marinate overnight.
Lay strips in a single layer on oven racks. Place
Foil or cookie sheet underneath to catch drips.
With oven door cracked open, roast on lowest temp
(125 – 140 degrees) for 8 – 12 hours
Taste occasionally until desired chewiness is attained
Makes 1/2 lb. Jerkey. Keep in covered jar.
Sweet & Sour Chicken (aka “Phoenix” Chicken)
Karen
4-8 boneless, skinless chicken breasts (or equivalent of chicken tenders)
1 egg-beaten
1 cup cornstarch
oil
¼ red pepper-cut up
¼ green pepper-cut up
1 onion-cut up in bite-size pieces
a few pineapple tidbits
Sauce
2 ¼ cups sugar
1 ½ cups vinegar
1 ½ tsp. crushed garlic
¾ cup ketchup
3 Tbs. soy sauce
½ - 1½ tsp. cayenne pepper
1. Combine all sauce ingredients and mix well. Set aside for later.
2. Cut chicken into large chunks. Dip chicken in egg, then roll in cornstarch. Brown chicken in a little oil on top of stovetop. Place browned chicken in 9”x13” baking dish. Pour sauce over chicken.
3. Bake uncovered at 325 for 1 hour. Turn chicken halfway through cooking time.
4. Add cut up red peppers and/or green peppers, onions, and a few pineapple tidbits 10 minutes before serving time.
5. Serve over rice.
*Some notes about this recipe.
When cutting up chicken, remember you will have to brown each piece. Therefore, don’t cut it up too small. Also, when adding the cayenne pepper, I usually add about 1¼ teaspoons. This makes it pretty spicy but not too hot. You will have to play with it and find out what is right for your family. And when adding the cut-up vegetables, I like mine crisp so ten minutes is good for me but if you like them more done then add them 15 minutes before serving time.
Karen
4-8 boneless, skinless chicken breasts (or equivalent of chicken tenders)
1 egg-beaten
1 cup cornstarch
oil
¼ red pepper-cut up
¼ green pepper-cut up
1 onion-cut up in bite-size pieces
a few pineapple tidbits
Sauce
2 ¼ cups sugar
1 ½ cups vinegar
1 ½ tsp. crushed garlic
¾ cup ketchup
3 Tbs. soy sauce
½ - 1½ tsp. cayenne pepper
1. Combine all sauce ingredients and mix well. Set aside for later.
2. Cut chicken into large chunks. Dip chicken in egg, then roll in cornstarch. Brown chicken in a little oil on top of stovetop. Place browned chicken in 9”x13” baking dish. Pour sauce over chicken.
3. Bake uncovered at 325 for 1 hour. Turn chicken halfway through cooking time.
4. Add cut up red peppers and/or green peppers, onions, and a few pineapple tidbits 10 minutes before serving time.
5. Serve over rice.
*Some notes about this recipe.
When cutting up chicken, remember you will have to brown each piece. Therefore, don’t cut it up too small. Also, when adding the cayenne pepper, I usually add about 1¼ teaspoons. This makes it pretty spicy but not too hot. You will have to play with it and find out what is right for your family. And when adding the cut-up vegetables, I like mine crisp so ten minutes is good for me but if you like them more done then add them 15 minutes before serving time.
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